Abstract
This study investigates the impact of Aloe vera gel as an edible coating on the physicochemical properties and storage characteristics of tomatoes (Solanum lycopersicum) and brinjals (Solanum melongena) under room temperature conditions. The Aloe vera gel was applied at varying concentrations (0.1%, 0.5%, and 1%) to assess its effectiveness in reducing weight loss, maintaining moisture content, and preserving the quality of the fruits. The results showed that Aloe vera coating helped in minimizing weight loss and enhancing moisture retention, with 0.5% concentration proving most effective. The pH, titratable acidity, and total soluble solids (TSS) did not significantly vary between treated and untreated fruits, indicating the mild effect of Aloe vera on these parameters. However, the gel coating contributed to preserving the color of the brinjal stems, which deteriorated less in treated fruits. Overall, Aloe vera gel demonstrated its potential as an eco-friendly and functional edible coating, maintaining the quality of tomatoes and brinjals during storage and offering an alternative to conventional postharvest treatments.
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Claims 4
Claim · model-written summary
Aloe vera coating minimized weight loss of tomatoes and brinjals during room-temperature storage, with 0.5% most effective.
- Taxon
- tomatoes (Solanum lycopersicum) and brinjals (Solanum melongena)
Solanum lycopersicum
Solanum melongenae0 - Treatment
- Aloe vera coatinge2
- Outcome
- weight losse2
- Direction
- minimizinge2
- Qualifier
- 0.5% concentration proving most effectivee2
- Setting
- room temperature conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes (Solanum lycopersicum) and brinjals (Solanum melongena) under room temperature conditions”
e2“The results showed that Aloe vera coating helped in minimizing weight loss and enhancing moisture retention, with 0.5% concentration proving most effective”
Claim · model-written summary
Aloe vera coating enhanced moisture retention of tomatoes and brinjals during room-temperature storage.
- Taxon
- tomatoes (Solanum lycopersicum) and brinjals (Solanum melongena)Solanum lycopersicumSolanum melongenae0
- Treatment
- Aloe vera coatinge2
- Outcome
- moisture retentione2
- Direction
- enhancinge2
- Setting
- room temperature conditionse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes (Solanum lycopersicum) and brinjals (Solanum melongena) under room temperature conditions”
e2“The results showed that Aloe vera coating helped in minimizing weight loss and enhancing moisture retention, with 0.5% concentration proving most effective”
Claim · model-written summary
Aloe vera did not significantly change pH, titratable acidity or TSS of coated compared with untreated fruits.
- Taxon
- tomatoes (Solanum lycopersicum) and brinjals (Solanum melongena)Solanum lycopersicumSolanum melongenae0
- Treatment
- Aloe verae3
- Outcome
- pH, titratable acidity, and total soluble solids (TSS)e3
- Direction
- did not significantly varye3
- Comparator
- untreated fruitse3
- Setting
- room temperature conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“tomatoes (Solanum lycopersicum) and brinjals (Solanum melongena) under room temperature conditions”
e3“The pH, titratable acidity, and total soluble solids (TSS) did not significantly vary between treated and untreated fruits, indicating the mild effect of Aloe vera on these parameters”
Claim · model-written summary
The gel coating preserved the colour of brinjal stems, which deteriorated less in treated fruits.
- Taxon
- brinjalSolanum melongenae4
- Treatment
- gel coatinge4
- Outcome
- color of the brinjal stemse4
- Direction
- deteriorated lesse4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“However, the gel coating contributed to preserving the color of the brinjal stems, which deteriorated less in treated fruits”
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